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CreativityTranscript
00:00 Cake is an excellent choice. The fresh pastry always tastes great but you can
00:04 derive a lot of different desserts from it. I have three propositions for you.
00:11 We have the basic cake or you can make a delicious fruity apple pie in no time
00:16 with a hint of cinnamon. Or we can make from this basic cake these nice-looking
00:21 colorful cupcakes. For the basic preparation of this cake we only need a
00:26 few ingredients. The French call it quatre-quarts cake meaning we use four
00:30 ingredients in equal amounts. Eggs, sugar, flour and stork. I use 250 grams of
00:37 stork and it's rather important to have a soft stork. I took mine out of the
00:42 fridge about two hours ago for a soft smooth consistency. All right 250 grams.
00:51 Perfect. In a mixing bowl I will mix the stork with the sugar. 250 grams, four
00:59 equal amounts remember.
01:02 That goes into the bowl and we can easily mix all of this with a hand mixer.
01:18 [Mixing sounds]
01:29 Start off slowly and gradually pick up the pace because we really want the
01:33 batter to be airy. Okay time for the eggs. 250 grams of egg, that's four of them and
01:45 we add them to the sugar stork mixture one by one.
01:50 There's only the flour left then. Again 250 grams to which we will add a small
02:07 amount, about a tablespoon of baking powder.
02:11 [Mixing sounds]
02:27 Of course we'll sift the lumps out of the flour.
02:35 I start with one third and we will then fold the flour into the batter.
02:59 Then our final bit.
03:03 [Mixing sounds]
03:08 And as a finishing touch I add a pinch of salt.
03:14 [Mixing sounds]
03:19 Meanwhile we can preheat the oven to a temperature of 180 degrees Celsius. But
03:27 I'll keep an extra eye on the temperature with this convenient oven
03:30 thermometer.
03:33 All right now we can prepare our cake tin. A traditional baking tin and we'll
03:45 grease it with the stork. And just to make sure I will use some baking paper.
03:55 We don't cover it entirely, covering the width of the baking tin will do and it
04:01 will definitely make our cake come out easily. Done. The perfect smooth cake
04:09 mixture goes in our cake tin.
04:12 And our recipe of one kilogram is perfect to fit the tin right about well
04:21 two-thirds.
04:25 Now just even out the surface a bit.
04:29 Now the cake is ready to hit the oven at a temperature of 180 degrees Celsius for
04:38 about 45 minutes.
04:41 And make sure you don't open the oven during the first half hour otherwise the
04:47 cake might cave in.
04:50 [Music]
04:53 Our cake should be ready by now and it smells like heaven I have to say.
05:02 And yes our cake looks perfectly golden brown. Nevertheless a safety check. The
05:14 trick with a knitting needle or wooden skewer in this case. Now just stick it in
05:18 there. There you go. Now if our stick comes out dry our cake is completely
05:24 ready. Now let it sit for half an hour. Just leave it be and later on you can
05:32 tuck in. Enjoy.
05:36 [Music]
05:39 [Music]
05:41 [BLANK_AUDIO]